Pork Belly Bun

By Barrafina barrafina.co.uk

‘We serve this in the restaurant in a mollete, a softy, fluffy roll originating from Antequera in Andalucía,’ says Angel Zapata Martin, chef director at Barrafina. ‘It’s a bit like a Spanish version of bao. At home, we’d usually eat mollete at breakfast with manteca [lard], but it pairs perfectly with the glazed pork belly for a moreish lunch. The Spanish took mollete to Mexico, which is why we’ve added the chimichurri aioli for a touch of Criollo culture. Don’t skimp on the glaze or the herbs! Oh, and any good soft roll is fine.’

WHAT’S INSIDE?

(MAKES 8 TO 10 PORTIONS – THEY WILL FREEZE!)

• 2KG BONED PORK BELLY

• OLIVE OIL

• 2 ONIONS

• 2 CARROTS

• 1 LEEK

• 1 FENNEL BULB

• 1 HEAD OF GARLIC

• ½ BOTTLE PEDRO XIMENEZ VINEGAR

• 1.25L CHICKEN STOCK

• 125G HONEY

• BUNCH OF MIXED WOODY HERBS

• 8 TO 10 SOFT BREAD ROLLS

METHOD

01 Score the skin of the pork belly, then rub salt and oil all over. Cook the joint skinside down on a grill pan or barbecue until golden and crispy, then turn the belly and cook the meat for 10 mins.

02 Cut all the vegetables in half and toast them on the same grill.

03 Place all the ingredients in a large pan and cover the pork belly with the vinegar, chicken stock and honey. Seal with foil and cook in the oven at 180°C for 2hrs 35 mins.

04 Remove the belly from the pan and chill; meanwhile, drain the cooking liquor into a pan and reduce to a glazelike consistency. Once chilled, remove the skin from the belly and cut into portions.

05 To complete the sandwich, glaze the pork belly chunks with the reduced sauce and top with chimichurri aioli (paprika, oregano, chilli, rosemary, thyme, lemon and oil).